Ingredients
Buttermilch Ranch Dip Sauce:
1/3 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon apple cider
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon of chopped fresh dill
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Cauliflower:
1 cup of all-purpose flour
1 teaspoon peppers
1/2 teaspoon garlic powder
Kosher salt
1/2 cup buttermilk
1 medium head cauliflower, broken in 1 1/2-inch flowers
2 tablespoons unsalted butter
3/4 cup hot sauce, like Frank’s Red Hot
Serving suggestions: carrot sticks, celery sticks, peppers and cucumbers
Directions
Preheat the oven to 450 degrees; Place oven racks in the upper and lower positions. Line two baking sheets with parchment.
For the dip sauce: Beat the buttermilk, the mayonnaise, the sour cream and vinegar into a medium bowl until smooth. Add the chives, parsley, dill, garlic powder, 1/4 teaspoon salt and some pepper; Snow bees. Cover and cold while you make the cauliflower.
For the cauliflower: Beat the flour, pepper, garlic powder and 1 teaspoon salt in a large bowl. Mix the buttermilk and 1/2 cup of water in a whipped measuring cup. Blow the buttermilk mixture into the flour to make a smooth, thick dough.
Add the cauliflower to the dough and throw well to the mantle. Place the cauliflower on the prepared baking sheets and shake the excess dough into the bowl. Arrange the flowers on the baking sheets so they do not touch. Bake until the dough is set, about 15 minutes.
Meanwhile melt the butter with the hot sauce in a small saucepan on low heat. When the cauliflower is baked for 15 minutes and the dough is set, drain the half of the hot sauce mixture, then turn the flowers and drizzle with the rest of the hot sauce mixture.
Place the oven for frying. Boil the cauliflower until tender and the coating is crisp, 2 to 3 minutes. Allow to cool briefly before serving with the dip sauce. Serve carrot sticks, celery sticks, peppers strips and cucumber slices beside.